hey everyone welcome to Pai's Kitchen
today we are going to make a Vietnamese
dish with a super fun name Shaking Beef
or what they called "Bo Luc Lac" now
this dish I loved it so much when I used
to be a restaurant chef I put it on the
menu and it was super popular so I'm
happy to be sharing it with you today so
think of these as little marinated steak
cubes that are so flavorful goes great
with rice and it's so easy to put
together totally weeknight dinner material.
let's get started let's look at
the beef now as you see this dish
doesn't have a whole lot going on other
than the beef so it's very important
that you use good quality beef so I am
using rib eye here it's one of my
favorite cuts nice and tender but also
flavorful lots of marbling going through
if you want you can do tenderloin if you
want a little fancy or sirloin as well
anything that you would like in a big
steak form would work for this all right
and then I just cut them into about one
marinade is the trio of my favorite
sauces oyster sauce and some soy sauce
sauce and so stick with the theme I am
using Vietnamese fish sauce for this
there we go a little bit of sugar just
to balance out the saltiness this is
sort of my trick but I love to add just
a little bit of black soy sauce into it
and black soy sauce is not very salty
but it is very dark and it's just gonna
make everything look that much more
scrumptious if you don't have it you can
substitute dark soy sauce but then you
need to cut down on your soy regular soy
sauce measurement because dark soy sauce
like Chinese dark soy sauce it's a
little saltier now could add some garlic
to this and I'm gonna use my handy dandy
microplane to get my garlic superfine so
it's well distributed basically liquefy
liquefied into that marinade or make a
paste with your knife whatever you'd
like and then of course we got beef so
you're gonna have to add some black
pepper
because you just can't have one without
the other give that a good mix now as
you stir you start to notice that all
that pooling liquid is less and less on
the bottom that's a good thing you want
all that sauce to absorb into the beef
now I like to let this marinate twenty
minutes thirty minutes really not a long
time I've done it where I let it
marinate overnight and the salt in all
the sauces kind of almost cures the beef
a little bit and the textures not as
nice so this is a situation where it's
actually better to marinate for less a
few hours is okay so that's the meat I'm
gonna let that sit and I just want to
show you my tomatoes for a second so I'm
using cherry tomatoes for this to add
some color and just contrast of acidity
you don't have to you can do big
tomatoes you don't have to add any
vegetables if you like but if you want
to do a cherry tomatoes like me what I
like to do is poke them with the knife
so you create a bit of an opening
because what happens I'm gonna throw
these into the wok briefly to get them
heated up but if you there's no opening
sometimes the juice inside gets really
hot and steamy and then you eat it and
that hot juice explode in your mouth
like it's it's not a pleasant experience
so to prevent that from happening you
give it a little bit of opening to
prevent cherry tomato bombs from going
off so before we cook I'm gonna just put
a little bit of oil just cooking oil I'm
using avocado oil here just to get all
the pieces evenly coated in oil because
I'm not gonna do too much tossing around
once it's in the wok just a little bit
of oil in there oh that wok heat it up
really fast okay I got just a tiny bit
of oil in there and then I'm gonna just
drop the beef in but instead of pouring
everything and I'm just gonna do one by
one cuz I don't want too much excess
marinade sort of cooling around and it
can burn
okay and now I'm going to let that fear
don't move them it's not time to shake
cut it yet until it has a nice browning
on the bottom side and then when you
have that then you shake the pan around
to toss them around and that's where the
shaping beef comes from and we pray that
the smoke alarm is not going to go off
in the middle of this okay I got some
nice browning pick up my wok and it give
it a shake let's do that again just cuz
it's fun there we go so now I go in and
they make sure I flip anything that
didn't really flip to the other side all
right it's pretty good there most of
them flips to the other side now
throwing my tomatoes right now so they
have some time to cook and now at this
point you can be done if you want the
myrrh
if you want to medium rare or whatever
then it's up to you at this point when
you want to pull the beef off and now
because we already have some browning
going on you can shake the pan as much
as you want to get the tomatoes coated
to get you know to get them moving
because it's fun
all right I kind of want these still
pretty pink in the middle so I'm gonna
cut it and just like that fastest dinner
ever so in the restaurant I serve this
with like a little fennel salad with a
vinaigrette you can do that if you want
but to keep it simple I've just got some
butter lettuce here just something to
munch on to cut the grease and then the
beef goes right on it the smell right
now is irresistible so good now because
this is really rich and you know there's
fatty beef in there a little bit of
pickles it's nice to cut the grease so
I've got here just some pickled red
onion it's really easy I'll include the
instructions in the written recipe but
it's like the easiest because you can
never make but if you have sauerkraut
and you like that you can serve that
with that if you want pickled mustard
greens for those of you agents out there
that's got some pickled mustard greens
in the house but pickled red onion it's
also very pretty
so I like to add that on there you go
and then you save the rest for on the
side and then so I like it just like
this but sometimes you see it's served
with a dipping sauce and the dipping
sauce is simply a mixture of salt black
pepper and then some lime so I'll just
let just squeeze some lime right on top
of here a lot of times what I'll do
because I do like the lime I would just
serve it with a wedge of lime and then
you can squeeze that directly on top
because I don't feel like it needs any
more salt in here but just showing you
an option something you can do and that
is it yes and there isn't a lot of sauce
in this dish that's exactly what you
want you want all that flavor on the
beef itself now I'm just gonna cut one
open just to show you the doneness that
I have but again you can make it as rare
or well-done as
you like so Oh mine is just so perfectly
pink my god make sure I get a piece of
pickled onion on there smell of charred
beef follow up with a tomato the other
side of my feet Oh that'd be so
perfectly tender super flavorful I mean
I'm telling you that combination of
oyster sauce soy sauce and fish sauce
like cannot go wrong in so many
different situations and it's so easy
and if you're a meat lover guarantee you
this is it right here so I hope you give
this a try the recipe as always will be
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